As I write this, hope is restored that we will actually will see sun again, as a faint glimmer drifts through my window, and bounces off the screen as I type. Weather like Edinburgh has witnessed over the weekend usually makes me suffer from cabin fever. But rather than itching to get outside, this was one of those weekends to batten down the hatches and indulge.
After hours of amusing myself with an assortment of bridal and homes and interiors magazines, I took to the kitchen in a bid to keep my hands busy. It turns out, that making lemon and rosemary syrup doesn’t just help to pass the time, but is also an entirely versatile discovery.
Dabbling with this syrup came after looking for an alternative to glaze a lemon sponge. My trusty Flavour Thesaurus assured me that the two components were a match made in heaven – it was not wrong. In the absence of fresh rosemary, I used dried, which tasted just as good.
Having far more syrup than I needed to glaze a cake, I found that it also went well with a number of other things. My favourite one was adding a generous spoonful to a glass with vodka and soda water. Give it a good stir over some ice and add a slice of fresh lemon for a refreshing alternative to other mixers. It also tastes great drizzled over ice cream, or simply used as a cordial.
Lemon and rosemary syrup
- 100g caster sugar
- 100ml water
- 2 tsp dried rosemary
- Juice of 1 and a half lemons
- Add the caster sugar, water, rosemary and lemon juice to a pan over a moderate heat.
- Stir the mixture regularly, until it just comes to the boil, the sugar has melted, and it has taken on a syrup-like texture. Once it’s ready, strain the mixture to sift out the rosemary.